Kraft Mac and Cheese Is Changing Their Recipe

Let’s be honest: No matter how old we get, mac and cheese, the perennial American comfort food, might always be the ultimate feel-good meal at the end of a long day. And while many of us grew up eating classic Kraft mac—it’s been around for 75 years!—our adult selves have swapped the bright orange, blue box version for homemade versions or all-natural versions.

But now Kraft Foods wants in on the clean-eating conversation, too. This week the brand announced their decision to remove all artificial preservatives and synthetic colors from the ingredient list of its original macaroni and cheese by January 2016.

“[Parents] told us they want to incorporate more foods with protein, calcium and whole grains into their diets and no artificial flavors, preservatives or synthetic colors,” says Lynne Galia, a spokesperson for the company.

So in order to maintain it's natural hue, the Kraft classic is deriving its orange color from natural sources like paprika, annatto and turmeric, the latter of which “fights inflammation better than some ingredients in common anti-inflammatory OTC drugs,” says sports dietitian Jenna Braddock, who works two tablespoons into her daily diet.

Kraft has been feeling the heat for years from advocacy groups and food bloggers, like Vani Hari of Food Babe, who started a campaign two years ago for the removal of artificial food dyes she described as dangerous and carcinogenic.

“Making ingredient changes isn’t as simple as it would seem,” says Galia. “All of the ingredients work together to deliver the distinctive taste, appearance and texture.”

Naturally, we’re all asking the million-dollar question: Will the all-natural, preservative-free Kraft mac still taste the same? We’ll reconvene next year with a blindfold and a spoon.